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    Vietnamese spring rolls – Chicken

    Vietnamese spring rolls – Chicken


    Frozen pastry filled with chicken (40%) and vegetables (18.7%)


    Cooking Details
    Deep Fry:Preheat the oil to 170°C. Fry for 6-8 minutes or until golden brown.

    Chicken 40%, pastry [wheat flour (gluten), water, sunflower oil, salt), cabbage, carrot, vermicelli (pea starch, mung bean starch), onion, edamame, red bell pepper, sunflower oil, wood ear mushroom, sugar, salt, corn starch, tandoori seasoning (sugar, salt, tapioca starch, coriander seed, chili, garlic, cumin, nutmeg, black pepper, white pepper, clove, cardamom, onion, ginger, galanga, maltodextrin, soy protein, red colour (paprika extract), white pepper.

    Allergens: May also contain traces of sesame.
    Store at or below -18°C to maintain product quality until best before date.
    For best results, cook from frozen. If defrosted, do not re-freeze.

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